Cauliflower Pizza Crust
Each of us shines in a different way but this doesn’t make our light less bright.
UNKNOWN
Oklahoma City is growing! We have an Anthropology store people, and it is right around the corner from Whole Foods…trouble.
In May, it will be three years since we moved to OKC, which was also around the time of the housing market crash. I always felt lucky that this was where Chris landed his first job out of college. I am not saying things were not bad here, but we didn’t get hit quite as hard.
It is amazing to me how much growth we have actually seen in the last few years, including the new tower Chris will work in. When driving past it downtown, it was so tall it made me want to throw up…only because I am slightly afraid of heights
That thing is huge. I can’t wait to see the show it will put on. It has a lighting system where it can change colors depending on which sports team is playing. I hope they have a red and blue option for my beloved KU.
Okay, I have a secret. My Gourmet Veggie Pizza was made on a…
Cauliflower Pizza Crust
Recipe adapted from Your Lighter Side
Ingredients:
1 bag of frozen cauliflower
1 cup mozzarella cheese, shredded
½ cup Parmesan cheese, shredded
2 eggs
1 teaspoon oregano
1 teaspoon parsley
1 teaspoon fennel seeds
Directions:
1. Cook cauliflower according to directions.
2. Finely chop cauliflower.
3. Add eggs.
4. Mix in both cheeses.
5. Form into a pizza crust.
6. Sprinkle with oregano, parsley, and fennel.
7. Bake at 450 degrees for 12 minutes. Add toppings, broil until cheese melts, and enjoy!
From a distance there is no way of knowing that this pizza crust is made from cauliflower. It just looks like a super, delicious pizza crust with crispy melted cheese.
But even up close, it is hard to distinguish. The amazing this is it even taste like pizza crust.
It holds up well too, even if I pick it up.
When looking of a low carb options, this satisfies any pizza craving. Amaze!
Have you tried any low-carb pizza options?
More on this picture tomorrow…
we’re making it this weekend . . . so I’ll let you know how much we love it
Fun! It’s my favorite substitute on a low carb diet. Hope it turns out well:)
How cool! I love seeing variations of the original! I tend to use the 1:1:1 ratio (the original). Are you able to lift your slices with your hand?
It’s cool seeing how my crust has evolved with time, and hello–your toppings are gorj!
Love love love!
In bacon,
Jamie
Jamie, thank you for your comment! I never knew where the original recipe came from. I have always had a copy of a recipe that a customer brought me a few years ago, but your recipe picture matches exactly. I have been making your version for years, and recently switched a few things up. Thank you so much for sharing this treat! I can’t wait to check out some of your other recipes or try the breadstick version. -Sally
Thanks for the link love! It’s often difficult to find where the original came from because it is changed over the years and people forget to credit. It happens. I am just tickled to see it’s been around this long and continues to help others. To me, that’s what makes it special.
Thank you again! I love your site.
Fondly,
In pizza,
Jamie
Carolyn made this yummy pizza yesterday. I can’t believe how good it was. She did a great job too. Now I will have to try. She also made the pineapple and shrimp. It was so good too! Great recipes and cooking Sally and Carolyn!!!!
That’s Awesome!